Pumpkin Cake
Pumpkin cake, start to finish — pumpkin coffee cake, brown butter pumpkin coffee cake, pumpkin bundt cake, pumpkin crunch dump cake — for fall baking at home.
★ dessert
dessertPumpkin coffee cake
Enjoy some delicious fall baking with this pumpkin coffee cake.
Lacey HughesIngredients
- 2 cup All-Purpose Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 cup Brown sugar
- 1/2 cup Granulated Sugar
- 1 cup Pumpkin
- 1/2 cup Vegetable Oil
- 1/2 cup Sour Cream
- 2 Eggs
- 1/2 cup Brown Sugar
- 1/4 cup All-Purpose Flour
- 1 tsp Cinnamon
Instructions
- 11. Collect all ingredients
- 2Preheat oven 350 degrees
- 3In a bowl mix all dry ingredients
- 4Slowly combine wet ingredients with the dry
- 5In a small bowl combine streusel ingredients
- 6Grease a 8x8 baking dish and layer the cake batter with the streusel topping
- 7Bake for 30 minutes
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Open in Pepper →Pumpkin Cake Is The Easiest Fall Dessert
A can of pumpkin puree turns a plain batter into something soft and spiced that stays moist for days. That's the whole reason pumpkin cake shows up every October — it's forgiving, it feeds a crowd, and it tastes better the next morning with coffee.
Cooks on Pepper reach for this collection when there's a potluck Saturday, a church supper, or a weeknight where somebody wants dessert and nobody wants to fuss with a layer cake.
Every recipe here is a real pumpkin cake: pumpkin coffee cake and the brown butter version, pumpkin bundt cake, chocolate chip pumpkin spice cake, pumpkin crunch dump cake in a 9x13, luscious four-layer pumpkin cake, and a pumpkin sheet cake with brown butter icing.
Quick Tips
- 1
Use puree, not pie filling
Grab plain pumpkin puree — pie filling is already sweetened and spiced, and a 15-ounce can will throw off the sugar in the batter.
- 2
Brown the butter slowly
Melt the butter over medium and swirl 5 to 7 minutes until it smells nutty and the flecks turn golden, then cool it before adding eggs.
- 3
Cool before frosting
Let a sheet cake sit at least 45 minutes, or fully cool, before cream cheese frosting so it doesn't slide off the top.
- 4
Check the center early
Pumpkin batter is wet, so test at 30 minutes with a toothpick — a few moist crumbs means done, wet batter means 5 more.
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